7,836 reputation
53384
bio website lacasadelholandes.es
location Madrigal de la Vera, Spain
age 45
visits member for 4 years, 5 months
seen yesterday

My name is Hans Polak, I'm the owner, cook, dishwasher, maintenance guy and web designer at 'La Casa del Holandés' in Spain. My wife is the general manager, maître d', kitchen hand, cleaning woman and community manager.

I have a master degree in Cognitive Artificial Intelligence and specialized in Human Computer Interaction. That's the reason I choose GUI Junkie as my on-line personality (GUI stands for Graphical User Interface).

My wife is a psychologist.

Thanks to cooking.stackexchange I'm becoming a better cook, and, to give something back, I've posted a number of improvement suggestions at MSO, resulting in four (!) question bans in one year (these have all been lifted).


Dec
2
comment red spots on the chicken
Judging from the picture alone, I'd say this is perfectly fine. Do you have additional information that might be worrying?
Dec
2
reviewed Approve Tricks to preserve chips (french fries)?
Dec
2
answered How to stuff and/or spice the chicken BELOW the skin?
Dec
2
comment How to stuff and/or spice the chicken BELOW the skin?
Ok, just edited your entry to reflect that.
Dec
2
revised How to stuff and/or spice the chicken BELOW the skin?
Improved explanation
Dec
2
comment How to stuff and/or spice the chicken BELOW the skin?
Question: Before or after?
Dec
2
comment How to stuff and/or spice the chicken BELOW the skin?
This Video explains it all (change chicken for turkey)
Nov
24
awarded  Popular Question
Nov
3
awarded  Notable Question
Oct
24
awarded  Notable Question
Oct
20
reviewed Approve How much salt is needed for “Coq au vin”
Oct
18
reviewed Reject Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Oct
12
reviewed Approve What are some tips for making Baklava?
Oct
5
comment Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?
Absolutely true, especially for processed foods. Fresh salmon will deteriorate far worse in the freezer then processed salmon as the enzymes (correct me if I'm wrong) are denaturalized by the heat treatment.
Oct
2
awarded  Famous Question
Oct
2
reviewed Approve What are the authentic traditional ingredients for Naan bread?
Sep
30
awarded  Explainer
Sep
20
awarded  Notable Question
Sep
13
comment Food Safety Question - Refrigerator Temperature
Check if your insurance company covers your losses.
Sep
13
comment Food Safety Question - Refrigerator Temperature
Most things you have in the fridge need to be refrigerated. 12ºC is a nice temperature for bacteria to flourish. After a couple of hours (2h, I believe), your food should be considered unsafe.